In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each quarter should yield a rectangle of about 34 x 16cm (13 x 6 inches). Cut each rectangle into strips of about 4 x 17cm (1.5 x 6.5 inches) and roll again - they need to be virtually see-through.

Carefully transfer the strips to a baking tray, brush them lightly with oil and sprinkle lightly with flaky salt. Bake until they are crisp and pale golden, about 15-18 minutes. Allow to cool fully before storing in an airtight container.

2 comments:

Love the duo of sesame seeds in this recipe. Tip: Final rolling can be done on parchment paper. Then transfer parchment to the baking tray. Makes easy work of trying to transfer paper-thin dough to the baking tray. Very yummy with hummus.

Katie's Kindred Cook Matt

..would be very happy to hear from you if you have any queries about the sourdough starter, bread making in general, making pasta, roasting coffee or almost anything else that you can think of..email him at upcycledvintage@gmail.comSpecial note: please check in with Matt first before using the pictures from this blog. Thanks so much : )